Cooling conveyor with air cooling CAC 600/1500
It is intended for pre-cooling after cooking or frying vegetables and fruit, meat, fish and seafood and other products.
For a price quote or more information, send us a request at sales@foodtechprocess.com
The CAC series air cooling conveyors are designed for intensive cooling and removal of excess water or oil (air knife section) from products after frying, cooking or blanching by blowing air at ambient temperature.
CAC cooling conveyors effectively lower the temperature of the product (in most cases in a few seconds) thus stopping their cooking. The product is cooled to a temperature suitable for packaging.
Examples of use:
- Nuggets
- Cookies and chips
- Meatballs
- Blanched dried fruit
- And other products
The design of the cooling conveyors ensures optimum air distribution over the entire conveyor belt surface. The high performance industrial fan with power control is located at the bottom of the conveyor. With the frequency converter it is possible to regulate the belt speed and thus influence the cooling time.
The design of the cooling conveyor is designed to make maintenance and inspection as simple as possible. High efficiency minimizes energy costs. The conveyor can be easily integrated into any production line.
CAC cooling conveyor is made of high quality food grade stainless steel AISI304 / AISI316L and PVC belt. The width of the conveyor belt of the cooling conveyor is determined by the width of the belt of the fryer, blancher or boiler.
To remove excess oil, water, small particles and starch, it is recommended to add an air knife section to the cooling conveyor.
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An air cooling conveyor is a system that uses moving belts and airflow to cool down products as they are transported along the conveyor line.
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Air cooling conveyor with MULTI AIR KNIFE is a system for intensive removing excess water or oil and preliminary cooling.Â
CAC Air cooling conveyors are designed for intensive cooling and removal of excess water or oil (air knife section) from products after frying, cooking or blanching.
For additional information, please contact us at sales@foodtechprocess.com
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The vacuum crystallizer-cooler is specifically designed for sweetened condensed milk. Crystallization with cooling is one of the most important stages in the production of condensed milk according to GOST and is necessary before dosing and packing the finished product.
- After crystallization, condensed milk has a delicate structure with small crystals
- Condensed milk has a homogeneous shape and attractive consumer properties
- The shelf life of condensed milk is extended without changing the quality of the product
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 100l/ 300l
- Voltage: 380-400V
- Max vacuum: -0,8 Bar
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The unique sectional cooking kettle is intended for high-performance cooking/blanching/frying of a wide range of products with subsequent cooling to avoid damaging their structure. An essential part of this technology is the efficient cooling section, necessary for halting the cooking process after unloading. This function is also necessary when processing vegetables to the "aldente" state, when vegetables retain their structure and natural color after thermal treatment. This model provides heating by direct injection of purified steam into the heating section (steam generator - option).
- Suitable for cooking small-sized products
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- Automatic basket lifting system
- Material: Stainless steel
- Country of origin: Slovakia
- Volume: 2x250l/ 3x250l
- Voltage: 380-400V
- Working volume: 2x175l/ 3x175l
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The IBC container insulation cover is designed for use in ice water stations with IBC containers to maintain the cold coolant at a set temperature.
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- No additional pump required for loading/unloading
- Automatic top cover lifting system
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 650l
- Total power, kW: 13,5
- Voltage: 380-400V
- Max vacuum: -0,8 Bar